Diploma Bakery & Confectionery PDF

DIPLOMA IN BAKERY AND CONFECTIONERY
Eligibility: Senior Secondary (10+2) or equivalent with

English as a subject.
Duration: One Year + six months in industry
Teaching hours per week: 35 Hours
Effective teaching: 34 weeks
Industrial training: 24 weeks after the annual examinations.
TEACHING AND EXAMINATION SCHEME
No. Subject Subject Hours per Term

code week Marks*
THEORY
1 DBC-01 Bakery 3 100
2 DBC-02 Confectionery 3 100
3 DBC-03 Commodities 2 50
4 DCS-01 Hygiene & Sanitation 2 50
5 DCS-02 Food Costing 2 50
TOTAL 12 350
PRACTICAL
7 DBC-11 Bakery 12 100
8 DBC-12 Confectionary 08 100
9 DCS-11 Computer Awareness 01 -
10 DCS-12 Library 02 -
TOTAL 23 200
GRAND TOTAL 35 550
* Term marks will comprise 30% Mid Term Exam & 70% End Term Exam Marks.
RULES AT A GLANCE
NO. TOPIC REQUIREMENT

1. Attendance required to become eligible for exam 75% in aggregate
2. Minimum pass marks for each theory subject 40%
3. Minimum pass marks for each practical subject 50%
4. Maximum duration to pass/clear all subjects/ papers 03 academic years
National Council for Hotel Management & Catering Technology, Noida. 1

BAKERY THEORY (DBC - 01)
TIME ALLOTTED: 3 HOURS PER WEEK MAXIMUM MARKS: 100
ACTIVITY MAXIMUM MARKS

Marks for attendance 5
Mid-term exam marks 25
Total (Incourse Assessment Marks) 30
End term exam marks 70
Total 100
Learning Objectives : At the end of the term / course the Students will be able to:
1. Draw the organization chart and kitchen hierarchy of bakery department
2. Explain the different ingredients used in bakery
3. Explain the different working temperatures for bakery products
4. Define the bread faults and remedies of bakery products
5. Draw and explain the layout of a bakery
6. Write recipes of different breads, pastries and gateaux
UNIT CONTENT HOURS WEIGHTAGE

ALLOTTED FOR EXAM
1  Introduction
 Scope of Bakery & Confectionery,
 Bakery terms. 10 15%
 Organisation chart of Bakery.
2 Wheat and Flour

 Different types of flours available,
 Constituents of flours,
 pH Value of flour, 15 15%
 Water absorption power of flour,
 Gluten, diastatic capacity of flour,
 Grade of flour.
 Temperature/ Weight conversions
1 unit; °F/ °C /gms / lb serving size
3 Raw material required for bread making:

- Role of flour, water, yeast, salt 10 10%
- Sugar, milk and fats
4 Yeast
 An elementary knowledge of Baker’s
yeast, the part it plays in the

fermentation of dough and 05 05%
conditions influencing it’s working.
 Effect of over and under
fermentation and under proofing of
dough and other fermented goods.
5 Bread improvers-improving physical

quality 05 05%
MID TERM EXAM
6 Oven & Baking:
 Knowledge and working of various
types of oven. 05 05%
 Baking temperatures for bread,
confectionery goods.
7 Methods of bread making :

 Straight dough method
 Delayed salt method 10 10%
 No time dough method
 Sponge and dough method
8 Characteristics of good bread

 External characteristics
 Volume, symmetry of shape 10 10%
 Internal characteristics - colour,
texture, aroma, clarity and elasticity
9 Bread faults and their remedies 05 10%
10 Bakery layout – The required approvals

for setting up of a Bakery – Government
procedure and Bye-laws.
 Selection of site
 Selection of equipment. 10 10%
 Layout design
 Electricity.
11 Quality control
 of raw material
 of finished products 05 05%
Total 90 100%

CONFECTIONERY (DBC-02)

Total 100
1. Explain the different ingredients used in confectionery
2. Differentiate different cake mixing methods
3. Define and explain different pastries and derivatives
4. Operation of different types of oven
5. Define the internal and external characteristics of cakes
6. Describe the different cake faults and remedies
7. List down the steps in preparing cookies and biscuits
8. Explain the procedure in preparing Ice Creams
9. Demonstrate working knowledge of Chocolate and Sugar confectionery

ALLOTTED FOR EXAM
1 Ingredient used in Cake Making
Types & Varieties
10 15%
 Flour
 Sugar
 Shortening – Fats and oil
 Egg
 Moistening agent
 Leavening Agents
2 Cake Making Methods

 Sugar butter process, 10 10%
 Flour butter process,
 Genoise method
 Blending and rubbing method.
3 Basic Pastries
Pastry making, principles & derivatives 10 10%
4 Characteristic of Cakes 15 15%

Balancing cake formula
External characteristics
Internal Characteristics

Cake Faults and remedies
MID TERM EXAM

5 Chocolate 10 15 %
Identify different forms in which coco and
chocolate are available
Explain the process of chocolate
tempering
Chocolate designs, garnishes and
presentations
6 Sugar 10 15 %
Identify and describe the different stages
of cooking sugar
Caramelized Sugar preparations
Sugar for desserts and presentations
7 Types of icing
05 05%
8 Preparation of cookies and biscuits.
Factors affecting the quality of biscuits / 08 05%
cookies.
9 Various types ice creams and bombs.

07 05%
10 Storage of confectionery product
05 05%
Total 90 100%

COMMODITIES (DBC-03)

Marks for attendance 2½
Mid-term exam marks 12 ½
Total 50
1. Explain the composition of wheat and wheat products

2. Describe the different types of sugar and its substitutes.
3. List the different types and quality of eggs and dairy products
4. Define yeast and explain its role in bakery and confectionery
5. Explain the types of shortenings and its role in bakery and confectionery.
6. Elaborate the role of gelling agents, stabilizers and preservatives in bakery
and confectionery.
7. Define the food laws and follow H.A.C.C.P Principles

ALLOTTED FOR EXAM
1 Wheat
 composition, production, grade and
quality 10 15 %
 wheat products,
 other flours, meals and starches
2 Sugar
 sugar substitutes
 syrups, jams and marmalades 05 10%
 Cocoa production
 Cocoa by-products
3 Eggs and dairy products

 types
 importance in bakery and 10 15%
confectionery
 grading, quality and selection
4 Leavening agents
05 10%
 Yeast and its varieties

 Role in raising bakery products
 Chemical leavening agents
MID TERM EXAM
5 Shortenings
 Role of shortening
 Types 06 10%
 Usage in bakery and confectionery
6 Gelling agents and stabilizers

 Their role in bakery and confectionery
 Food additives and preservatives 12 20%
 Edible garnishes
 Canned food
7  Introduction to food laws

 Storage and preservation of bakery
and confectionery products
12 20%
 Organic and genetically modified
foods
Total 60 100%

HYGIENE AND SANITATION (DCS-01)

Total 50
LEARNING OBJECTIVES: After completion of the subject a student will be able to:
1. Understand Food Microbiology, Food Contamination and Spoilage;

2. Follow sanitary procedure during food handling;
3. Understand the importance of personal hygiene
4. Analyze critical control points; and
5. Practice laws governing the food safety and standards
TIME WEIGHTAGE
No CONTENT
ALLOTTED FOR EXAM
1 FOOD MICROBIOLOGY
 Introduction
 Microorganism groups important in food
microbiology
- Viruses
10 15%
- Bacteria
- Fungi (Yeast & Molds)
- Algae
- Parasites
 Factors affecting the growth of microbes
 Beneficial role of Microorganisms
2 FOOD CONTAMINATION AND SPOILAGE
 Classification Of Food
 Contamination And Cross 05 10%
Contamination
 Spoilages Of Various Food With The
Storing Method
3 SANITARY PROCEDURE FOLLOWED DURING
FOOD HANDLING
 Receiving, 10 20%
 Storage,
 Preparation,
 Cooking,

Holding, and
Service Of The Food
MID TERM EXAM
4 SAFE FOOD HANDLER
 Personal Hygiene discussing all the
standard.
10 15%
 Hand Washing Procedure
 First Aid definition, types of cuts,
wounds, lacerations with reasons and
precautions.
5 HAZARD ANALYSIS CRITICAL CONTROL
POINT
 Introduction to HACCP 10 15%
 History
 Principles of HACCP
6 FOOD SAFETY STANDARDS AUTHORITY
OF INDIA (FSSAI)
 Introduction to FSSAI 05 15%
 Role of FSSAI
 FSSAI Compliance
7 GARBAGE DISPOSAL
 Different Methods 10 10%
 Advantages & Disadvantages
 Municipal Laws and Swachh Abhiyan
Total 60 100%

FOOD COSTING (DCS-02)

Total 50
Leaning Objectives : At the end of the term / course the Students will be able to:
1. Know different pricing methods and explain the different types of Menu.
2. Explain the importance of food costing and costing techniques.
3. Develop standard recipes and adjust the quantities using adjustment factor.
4. Define and explain Material Costing.
5. Explain in controlling food cost, labour cost, overhead cost etc.
6. Define yield and its types.
7. Calculate standard food cost and explain the techniques in portion cost and
dinner cost.

ALLOTTED FOR EXAM
1 Pricing
 Menu pricing styles
 Types of menu 08 15 %
 Different methods in pricing
2 Costing
 Importance of food costing
 Methods of costing 07 10%
 Costing techniques
3 Standard recipes
 Use of standardized recipes
 Developing standardized recipes 07 10%
 Adjustment factor
4 Material costing
 Through purchasing
 receiving 08 15%
 issuing
 production
 sales and accounting

MID TERM EXAM
5 Control of
 food cost
 labour cost 10 15%
 overhead cost
 miscellaneous cost
6 Yield
 butchers yield
 cooking yield 10 15%
 portion control
7 Costs
 determining standard food cost
 calculating portion cost 10 20%
 calculating dinner cost
Total 60 100%

BAKERY PRACTICAL (DBC - 11)

Total 100
Learning Objectives : At the end of the term / course the students will be able to:
1. Identify and differentiate the small and large equipment in bakery
2. Identify and check for quality of different types of ingredients used in bakery
3. Prepare and Present yeast fermented products
4. Prepare and Present flavoured breads
5. Prepare and Present Breakfast breads
6. Prepare and Present laminated breads
7. Prepare International breads
8. Prepare toppings and stuffing for pizza and burgers
UNIT CONTENT HOURS ALLOTTED

1 Introduction to ingredients / Equipment
 Identification and uses of equipment – large, small
and utilities
36
 Ingredients – Types of flour, Sugar, Nuts and Dry
fruits, Shortenings, leavening etc.
2 Quality Checking & Basic Mixing Methods

 Flour : W.A.P Test, Gluten Content 36
 Yeast : Flying fermentation
3 Mixing Methods
 Basic steps involved in mixing ingredients –
36
Kneading, stirring, whipping, creaming etc.
4 Simple yeast fermented products

36
 Bread Sticks, Bread Rolls, hand and Soft
Rolls, sour dough etc.
5 Flavoured Breads
 Basic Buns, Fruit Buns, Hot Cross Buns,

Tomato Rolls and Garlic Rolls 36
6 Rich Yeast Fermented Breads

Brioche, Fermented Doughnuts, Baba au Rhum, 36
Savarin
7 Bread Loafs:
Milk Bread, Bread Loaf, Currant Loaf, Whole Meal 36
Bread, Masala Bread, Raisin Bread
8 International Bread
French Bread, Chelsea Buns 36
9 Laminated Yeast Breads

Danish pastry croissants 36
10 Burger Buns, Pizza Base

36
Total 360

MARKING SCHEME FOR PRACTICAL EXAMINATION
BAKERY PRACTICAL (DBC - 11)
Maximum Marks 100 Pass Marks 50
Part ‘A’ 25 Marks

MARKS
1. Uniform & Grooming : 05
2. Journal : 10
3. Viva : 10
Total : 25
Part ‘B’ 75 Marks
1. Each student to prepare three different breads from the syllabus

2. Each item shall carry 20 marks
3. Parameters of assessment of each item.
a) Appearance & colour : 03
b) Volume & symmetry of shape : 03
c) Texture : 03
d) Aroma : 03
e) Elasticity : 03
f) Correct recipe& equipment : 05
Total : 20
4. Adherence to Hygiene & Food Safety : 15
NOTE:
1. Journal is not allowed during indenting or practical. It must be handed over to

the examiner before commencement of examination.
2. Assessment will be done by both internal and external Examiner.
3. Extra ingredients may be made available in case of failure but of limited types
and quantity. Only one extra attempt may be permitted.
4. Uniform and grooming must be checked by the examiners before
commencement of examination.
5. Students are not allowed to take help from books, notes, journal or person.
6. The Examiners will ensure that examinee adheres to Good Hygiene and Food
safety practices during the examination.

CONFECTIONERY PRACTICAL (DBC – 12)

Total 100
1. Identify and check for quality of different types of ingredients used in
confectionery
2. Identify and differentiate the small and large equipment used in confectionery
3. Prepare and Present basic sponges
4. Prepare and Present different cookies and biscuits
5. Prepare and Present basic pastries and its derivatives
6. Prepare basic icings and toppings
7. Prepare and Present international cakes and puddings
8. Prepare and Store Ice Creams, Toffees and Indian Sweets
9. Ability to work with chocolate and sugar to create design, plates and show
pieces

1 Basic Cake Making
Plain Sponge
Madeira Cake, Rock Cake, Fruit Cake
Fatless Sponge
Swiss Rolls 22
Genoise Sponge
2 Biscuits & Cookies:

Plain biscuits; piping biscuits; cherry knobs; langue
–de – chats; (cats tongue) salted biscuits; nut
biscuits; coconut biscuits; melting moment;
macaroons; tricolour; chocolate biscuits; marble
biscuits; nan-khatai; short bread biscuits. 22
Ginger biscuits; cheese biscuits; cream fingers.
3 Basic Pastry & derivatives:
(i) Short Crust Pastry

Jam tart, Lemon curd tart
Apple Pie, Banana Flan, Fruit Tartlets. 22

(ii) Choux Pastry
Chocolate Éclairs, Profit role
Cream puff
(iii) Puff Pastry & flaky pastry
Khara Biscuits, veg patties, chicken patties
Mutton patties, Cheese Straws, patty case
Bouchee, vol-au-vents,
Mille Feuillet, Jalousie,
Creams Horns
Apple Strudel
Filo or phyllo pastries such as baklava
4 Icings and Toppings

Fondant; American frosting; butter cream icing;
royal icing; gum paste; marzipan; marshmallow;
lemon meringue; fudge; almond paste; glace icing 22
5 Pastry & Special Cakes

Queen cakes, Easter Egg
Chocolate dippings
Cheese cake, Baba-cum Rhum
Savarin Chantilly, meringues chantilly. Madeline 22
cake
Pineapple pastry, chocolate pastry
6 Icing Cakes
Birthday cake
Wedding cakes 22
7 Gateaux
Black forest Gateaux, gateaux religious 16
8 Puddings and Desserts

Hot dessert : Caramel Custard, soufflé chaud
Bread and Butter pudding, Crème brûlée
Cold Desserts:
Bavarois; ginger pudding; cold lemon soufflé; 22
chocolate mousse; charlotte royale; charlotte
russe; charlotte harlequin; bavarois urbane; soufflé
praline; fruit trifle.
9 Ice Cream
Vanilla, strawberry, chocolate, pineapple, mango,
Sorbets, Bombe, Sundaes, Parfaits 22
10 Toffees:

Milk Toffee, Chocolates
Stick Jaws, liquor chocolates
Indian Confectionery: 22
Chenna - Rasgulla, Chamcham, Pakiza, Chenna
Toast, Rasmalai
Khoya - Gulab Jamun, Barfi
Sugar - Mysore Pak, Ghewar
Flour / Besan - Patisa, Shakarpare, Halwa,
Laddoo, Peda.
Milk - Kheer, Rabri
Nuts - Barfi, Chekki
11 Chocolate Work
Fundamentals of the science of chocolate.
Established industry standards in -
 Tempering, moulding, modelling, enrobing, filling,
show pieces, stencils, chocolate couverture.

 Chocolate candies, ganache fillings, hand-dipped
candies, molded bonbons, Danish pastry and
truffles, use of an enrobing machine.
 Clean and store chocolate candy moulds and other
equipment used in chocolate candy making

Sugar Work
 Chemical properties and changes in sugars at
various stages of the cooking and cooling 28
processes.
 Pulled, blown, Spun, Poured, caramelized sugar.
Casting of sugar. Pastillage and Saltillage fondant,
gum paste and royal icing
 Produce sugar confectioneries such as fruit paste,
guimauve (marshmallow), praline, caramels,
nougats, lollipops, marzipans and gummies.
 Prepare sugar sticks, nest, bow,ribbon, flower, leaf,
bubble sugar and decorations
 Appropriate package and display of candies.
Plate styling techniques, buffet displays, calories in

bakery and confectionery
What is Michelin Star, restaurants and chefs
Total 242

MARKING SCHEME FOR PRACTICAL EXAMINATION
CONFECTIONERY PRACTICAL (DBC – 12)
Maximum Marks 100 Pass Marks 50

Part ‘A’ 25 Marks
MARKS
1. Uniform & Grooming : 05
2. Journal : 10
3. Viva : 10
Total : 25
Part ‘B’ 75 Marks
1. Each student to prepare three different items as under

i) One small cake with icing
ii) One pastry item
iii) One hot/cold dessert
2. Each item shall carry 20 marks
3. Parameters of assessment of each item
a) Appearance & Colour : 03
b) Texture : 03
c) Aroma & Flavour : 03
d) Consistency : 03
e) Taste : 03
f) Correct recipe & Equipment : 05
TOTAL : 20
4. Adherence to Hygiene & Food Safety : 15
NOTE:
1. Journal is not allowed during indenting or practical. It must be handed over to

the examiner before commencement of examination.
2. Assessment will be done by both internal and external Examiner.
3. Extra ingredients may be made available in case of failure but of limited types
and quantity. Only one extra attempt may be permitted.
4. Uniform and grooming must be checked by the examiners before
commencement of examination.
5. Students are not allowed to take help from books, notes, journal or person.
6. The Examiners will ensure that examinee adheres to Good Hygiene and Food
safety practices during the examination.

COMPUTER AWARENESS (DCS-11)
TIME ALLOTTED: 01 HOURS PER WEEK MAXIMUM MARKS: Nil
Learning Objectives:- After the completion of Computer Awareness subject, the

Students will be able to:
1. Understand computer and its hardware & software.
2. To produce word document with proper formatting
3. To work on an excel sheet with basic functions.
4. Brows on net and communicate through e-mail
5. Prepare small power point presentations.

1 KNOWING COMPUTER
 What is computer?
 Basic Applications of Computer
 Components of Computer System
 Central Processing Unit
 Keyboard, mouse and VDU
 Other Input devices
 Other Output devices
 Computer Memory
 Concept of Hardware and Software
 Hardware
 Software 4
 Application Software
 Systems software
 Concept of computing, data and information
 Applications of IECT
 e-governance
 Entertainment
 Bringing computer to life
 Connecting keyboard, mouse, monitor
and printer to CPU
 Checking power supply
2 OPERATING COMPUTER USING GUI BASED
OPERATING SYSTEM
 Basics of Operating System
 Operating system
 Basics of popular operating system
4
(LINUX, WINDOWS)
 The User Interface
 Task Bar
 Icons
 Menu

 Running an Application
 Operating System Simple Setting
 Changing System Date And Time
 Changing Display Properties
 To Add Or Remove A Windows
Component
 Changing Mouse Properties
 Adding and removing Printers
 File and Directory Management
 Creating and renaming of files and
directories
3 UNDERSTANDING WORD PROCESSING
 Word Processing Basics
 Opening Word Processing
 Menu Bar
 Using The Help
 Using The Icons Below Menu Bar
 Opening and closing Documents
 Opening Documents
 Save and Save as
 Page Setup
 Print Preview
 Printing of Documents
 Text Creation and manipulation
 Document Creation
 Editing Text
 Text Selection 5
 Cut, Copy and Paste
 Spell check
 Thesaurus
 Formatting the Text
 Font and Size selection
 Alignment of Text
 Paragraph Indenting
 Bullets and Numbering
 Changing case
 Table Manipulation
 Draw Table
 Changing cell width and height
 Alignment of Text in cell
 Delete / Insertion of row and column
 Border and shading
4 USING SPREAD SHEET
 Elements of Electronic Spread Sheet
 Opening of Spread Sheet
 Addressing of Cells 5
 Printing of Spread Sheet
 Saving Workbooks
 Manipulation of Cells

 Entering Text, Numbers and Dates
 Creating Text, Number and Date Series
 Editing Worksheet Data
 Inserting and Deleting Rows, Column
 Changing Cell Height and Width
 Formulas and Function
 Using Formulas
 Function
5 INTRODUCTION TO INTERNET, WWW AND

WEB BROWSERS
 Basic of Computer Networks
 Local Area Network (LAN)
 Wide Area Network (WAN)
 Internet
 Concept of Internet
 Applications of Internet
 Connecting to the Internet
 Troubleshooting
 World Wide Web (WWW)
 Web Browsing Softwares 4
 Popular Web Browsing Softwares
 Search Engines
 Popular Search Engines / Search for
content
 Accessing Web Browser
 Using Favorites Folder
 Downloading Web Pages
 Printing Web Pages
 Understanding URL
 Surfing the web
 Using e-governance website
6 COMMUNICATIONS AND COLLABORATION
 Basics of E-mail
 What is an Electronic Mail
 Using E-mails
 Opening Email account
 Mailbox: Inbox and Outbox
 Creating and Sending a new E-mail
 Replying to an E-mail message 3
 Forwarding an E-mail message
 Sorting and Searching emails
 Document collaboration
 Instant Messaging and Collaboration
 Using Instant messaging
 Instant messaging providers
 Netiquettes
7 MAKING SMALL PRESENTATIONS
5
 Basics

 Using PowerPoint
 Opening A PowerPoint Presentation
 Saving A Presentation
 Creation of Presentation
 Creating a Presentation Using a
Template
 Creating a Blank Presentation
 Entering and Editing Text
 Inserting And Deleting Slides in a
Presentation
 Preparation of Slides
 Inserting Word Table or An Excel
Worksheet
 Adding Clip Art Pictures
 Inserting Other Objects
 Resizing and Scaling an Object
 Presentation of Slides
 Viewing A Presentation
 Choosing a Set Up for Presentation
 Printing Slides And Handouts
 Slide Show
 Running a Slide Show
 Transition and Slide Timings
 Automating a Slide Show
TOTAL 30

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DIPLOMA IN BAKERY AND CONFECTIONERY

Eligibility: Senior Secondary (10+2) or equivalent with

Teaching hours per week: 35 Hours

Effective teaching: 34 weeks

Industrial training: 24 weeks after the annual examinations.

TEACHING AND EXAMINATION SCHEME

No. Subject Subject Hours per Term

NO. TOPIC REQUIREMENT

National Council for Hotel Management & Catering Technology, Noida. 1

TIME ALLOTTED: 3 HOURS PER WEEK MAXIMUM MARKS: 100

ACTIVITY MAXIMUM MARKS

UNIT CONTENT HOURS WEIGHTAGE

2 Wheat and Flour

3 Raw material required for bread making:

National Council for Hotel Management & Catering Technology, Noida. 2

5 Bread improvers-improving physical

7 Methods of bread making :

8 Characteristics of good bread

9 Bread faults and their remedies 05 10%

10 Bakery layout – The required approvals

National Council for Hotel Management & Catering Technology, Noida. 3

TIME ALLOTTED: 3 HOURS PER WEEK MAXIMUM MARKS: 100

ACTIVITY MAXIMUM MARKS

UNIT CONTENT HOURS WEIGHTAGE

2 Cake Making Methods

4 Characteristic of Cakes 15 15%

National Council for Hotel Management & Catering Technology, Noida. 4

MID TERM EXAM

9 Various types ice creams and bombs.

National Council for Hotel Management & Catering Technology, Noida. 5

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

1. Explain the composition of wheat and wheat products

UNIT CONTENT HOURS WEIGHTAGE

3 Eggs and dairy products

National Council for Hotel Management & Catering Technology, Noida. 6

6 Gelling agents and stabilizers

7  Introduction to food laws

National Council for Hotel Management & Catering Technology, Noida. 7

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

1. Understand Food Microbiology, Food Contamination and Spoilage;

National Council for Hotel Management & Catering Technology, Noida. 8

National Council for Hotel Management & Catering Technology, Noida. 9

TIME ALLOTTED: 02 HOURS PER WEEK MAXIMUM MARKS: 50

ACTIVITY MAXIMUM MARKS

UNIT CONTENT HOURS WEIGHTAGE

National Council for Hotel Management & Catering Technology, Noida. 10

National Council for Hotel Management & Catering Technology, Noida. 11

TIME ALLOTTED: 12 HOURS PER WEEK MAXIMUM MARKS: 100

ACTIVITY MAXIMUM MARKS

UNIT CONTENT HOURS ALLOTTED

2 Quality Checking & Basic Mixing Methods

4 Simple yeast fermented products

National Council for Hotel Management & Catering Technology, Noida. 12

6 Rich Yeast Fermented Breads

9 Laminated Yeast Breads

10 Burger Buns, Pizza Base

National Council for Hotel Management & Catering Technology, Noida. 13

Maximum Marks 100 Pass Marks 50

Part ‘A’ 25 Marks

Part ‘B’ 75 Marks

1. Each student to prepare three different breads from the syllabus